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Roasted acorn squash Recipe

This roasted acorn squash recipe is a cozy fall favorite — sweet, caramelized, and perfectly tender. It’s an easy and delicious side dish for weeknight dinners or holiday feasts.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium acorn squash
  • 2 tablespoons olive oil or melted butter
  • 1 tablespoon brown sugar optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cinnamon optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cut off the stem and bottom tips of the squash so it sits flat.
  3. Slice the squash in half from top to bottom and scoop out the seeds.
  4. Cut into 1-inch wedges or roast the halves whole.
  5. Place the squash on a parchment-lined baking sheet.
  6. Brush with olive oil or butter and season with salt, pepper, and cinnamon (if using).
  7. Sprinkle brown sugar or drizzle maple syrup for a touch of sweetness.
  8. Roast for 25–35 minutes, flipping halfway, until tender and golden brown.
  9. Serve warm as a side dish or enjoy it on its own.

Notes

🍁 Tips

  • For a savory twist, add garlic powder, thyme, or smoked paprika.
  • For extra sweetness, drizzle with honey or maple syrup before serving.
  • Add grated Parmesan during the last 10 minutes of roasting for a cheesy flavor.

🌿 Storage

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the oven or microwave.
  • Freeze for up to 3 months; thaw and reheat when ready to enjoy.